Trealy Farm (trealy.co.uk) are currently raking in the awards for their fantastic cured meats. We always have a selection of their meats on the menus in our restaurants – and they make great sharing dishes. Their cured meats also lend themselves to making snacks or canapés. I've used their cured beef here, which is like an Italian bresaola, but you could also use Trealy's Bath chaps or cured neck.
16 slices of Trealy farm cured beef (or you can just use bresaola)
For the sweet and sour celery
4 sticks of celery, peeled if it's stringy, with some of the leaves chopped
2 small shallots, peeled, halved and finely chopped
1tbsp olive oil
1tbsp cider vinegar
1tbsp tomato ketchup
Cut the celery into lengths a little longer than the width of the cured beef slices, then cut them into sticks about one-third of a cm thick. Blanch them in boiling salted water for about a minute or until they are cooked but with a bit of bite, then refresh under the cold tap and drain.
Meanwhile, gently cook the shallots for 30 seconds in the olive oil, then add the vinegar and ketchup and simmer on a low heat until it's reduced by half. Mix with the celery sticks and the chopped leaves, season and leave to cool.
To serve, remove the celery sticks from the sauce and lay one or two of them on each slice of beef and roll up tightly; then arrange on a serving dish with the sauce on the side or in a dipping pot.